Carne Asada

Carne Asada – The quintessential Mexican beef dish that is marinated and seasoned then grilled to perfection.

Carne Asada might be my go-to dish when I hit most Mexican restaurants. It’s high in protein, lower in fat than say my other favorite, the smothered burrito.

This fabulous meat is traditionally made with skirt steak, that inexpensive, thin piece of beef that when marinated properly and grilled….well, let’s have a moment of quiet reflection for how delicious it is.

I live in a small town. I have several grocery stores in my valley. It was 6-ish on Saturday evening when I hit the market to pick up my groceries for the grill fest that was to be Sunday. I figured everyone was going to do burgers, steaks, dogs, and chicken.

I thought skirt steak would be abundant. Plus, we have several Mexican grocery stores (LOVE THEM) and they sell the marinated skirt steak all ready for grilling; my assumption being if people were grilling carne asada, they’d go there and get the ‘ready’ meat. So, yeah, it’s 6 or so, I grabbed all the things I needed and hit the butcher.

No

Skirt

Steak

NONE

No hanger steak either, which works great in a pinch.

But there was a flank steak…thicker, but I have decent knife skills, I can cut it.

Oh, yeah, I’m too lazy for that, forget cutting.

This carne asada doesn’t have the traditional look that you might be accustomed to, but the flavor is all there, that I promise. In hindsight, how I used this meat (you’ll see tomorrow), having the flank vs the skirt steak turned out to be for the best.

Carne Asada

Course:
Dinner/Grilling

Cuisine:
Mexican

Keyword:
Beef, Carne Asada, Gluten Free, Grilling, Steak

Servings:6

Author:Michelle De La Cerda

The quintessential Mexican beef dish that is marinated and seasoned then grilled to perfection.

The same thing happened to me too, years ago, the market had no skirt steak so I purchased flank steak instead. Everyone loved it and it’s now one of our favorite meats to grill. This preparation with the orange juice sounds delicious and I love the grilled onions too!

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About Me

Originally from the culinary diverse Southern California now residing in the exploding culinary scene of Northern Utah. My heritage is Mexican and Italian and I grew up in a southeastern Asian community; all reflected in my cooking style. I strive to bring these international flavors to the home cook by removing the fear of ingredients and technique.